Tequila Lime Fish Tacos with Kale {gluten free}

These Tequila Lime Fish Tacos with Kale are a wonderful uber healthy twist on a classic recipe. Gluten free, dairy free and if you choose to omit tortillas paleo and ready in less than 20 minutes.

Spring always makes me feel like cooking more with fish. Probably because even though the days are longer, I have so much more to do, with planting the garden and cooking and photographing food that I end up short on time. We eat a bit later as well and eating a lighter dinner suits me.

Tuna is one of those fish people are afraid to cook with, but it really is a much more forgiving fish. Because it is so meaty {thick & dense} you have a bit more room for error. This recipe is so simple to pull together that you will be amazed how quickly you will have it on the table for the family.

Fish Tacos seem to be on most restaurants menus these days. I really haven’t had one that was bad but has had a lot that was lacking in flavor. This dish is sure to please, the tequila and lime add a great tang to the fish and the kale and coconut cream are a great healthy accompaniment.

If you are eating Paleo, just omit the tortillas and eat this recipe in a bowl layering first with tuna, kale, cream and avocado.

Tequila Lime Fish Tacos with Kale

Author: Amy Stafford

Prep time: 5 mins

Cook time: 14 mins

Total time: 19 mins

Serves: 4-6

These Tequila Lime Fish Tacos with Kale are a wonderful uber healthy twist on a classic recipe. Gluten free, dairy free and if you choose to omit tortillas paleo and ready in less than 20 minutes.

Ingredients

[br][b]Tuna:[/b]

3 tablespoons fresh lime juice {about 3 limes}

3 tablespoons tequila

1 tablespoons chopped fresh cilantro

1 garlic clove, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 lb mahi-mahi or yellow fin tuna

1 tablespoon coconut oil

[br][b]Kale Topping:[/b]

3 tablespoons rice wine vinegar

1 teaspoon olive oil

2 teaspoons honey

1 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 cups thinly sliced kale

[br][b]Cream Sauce:[/b]

3/4 cup coconut cream

3 tablespoons coconut milk

1 1/2 teaspoons finely grated lime zest

[br][b]Toppings:[/b]

8 tortillas {gluten free} omit for paleo

1 ripe avocado, peeled and mashed

1 tablespoon chopped fresh cilantro

Instructions

[br][b]Tuna:[/b]

Add all ingredients into a ziplock bag, turn over to coat fish evenly and refrigerate for 1 hour.

Place a heavy skillet over medium heat, melt coconut oil. Add fish and all ingredients from bag to pan.

Cook for 5-7 minutes, tuna should be lightly browned. Flip and cook other side for an additional 5-7 minutes.

Add vinegar, olive oil, honey, salt and pepper to a small bowl and whisk to combine.

Pour over the top of sliced kale and use your hands to massage mix into kale. This will make kale tender.

Set aside.

[br][b]Cream Sauce:[/b]

Add ingredients in small bowl and stir to combine.

To assemble place 1 tablespoon cream sauce in middle of a tortilla and using back of spoon spread into a thin layer about 1” from edge. Top with a bit of flaked tuna, kale, and dollop of avocado and a sprinkle of fresh cilantro.